Cooking-ez.com

1,023 easy and fully explained recipes, with 12,445 photos and 77 videos

Pancake batter


Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.
207,8254.2/5 for 72 ratings
Grade this recipe:

Last modified on: March 10th 2019

For 20 pancakes, you will need:

How long does it take?

Time required
PreparationStart to finish
13 min.13 min.
Keeping:
A few days in the fridge covered with plastic film.

Step by step recipe


Stage 1 - 5 min.
Pancake batter : Photo of step #1
Put into a blender goblet: 6 eggs, 60 g oil, 60 g caster sugar, 500 ml milk, 2 tablespoons rum and 1 pinch salt.

Stage 2 - 3 min.
Pancake batter : Photo of step #2
Pour in 80 g Noisette butter

Stage 3 - 2 min.
Pancake batter : Photo of step #3
Then add 250 g flour.

Note: it is important to begin by pouring in the liquids to avoid forcing the blender motor.

Stage 4
Pancake batter : Photo of step #4
Mix on medium speed...

Stage 5 - 3 min.
Pancake batter : Photo of step #5
...until the batter is evenly mixed.

Stage 6
Pancake batter : Photo of step #6
Your pancake batter is ready for use.

Remarks

If you do not have a blender, you can use a whisk.

You will find plenty of recipes that tell you to leave the batter to rest, but having tried both ways (resting / not resting), I have not found that it makes any difference.

A variation worth trying: replace half the flour with chestnut flour.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Recipes that use this recipe: 3

Yvetot Douillons
Yvetot Douillons
Sweet pancake rolls from Brittany
Sweet pancake rolls from Brittany
Crêpes Suzette
Crêpes Suzette

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Crème de foie gras, Toasted almond cake, Pesto crackers, Mustard baps, Prune Far, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Spring veal sauté , Pretzels, Pistachio "Financiers", Gâteau Basque , Almond mug cake for Mary, ... All
Noisette butterNoisette butter: You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Grapefruit moelleux, Lemon and lime cakes, Financiers, Génoise (Genoa sponge), ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Gratin Parmentier, Crispy potato galette with leeks, Warm scallop and cabbage salad, Larded pork tenderloin, Croque-monsieur complet, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-08-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 5 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page